Best Grandmas Portuguese Soup Recipes

GRANDMA'S CABBAGE SOUP - PORTUGUESE SOUP

Grandma's Cabbage Soup - Portuguese Soup image

Joana Mendes finds herself in Grandma's kitchen, where she learns the secrets behind the perfect cabbage soup. Get this delicious cabbage soup recipe here.

Provided by Joana Mendes

Categories Soup

Time 45m

Yield 6-7

Number Of Ingredients 18

Ingredients

3 medium sized turnips
(2⅓ cups / 320 grams), peeled and diced into 3 cm ( 1.2 inches) cubes
2 to 3 large russet potatoes
(2 ½ cups / 420 grams), peeled and diced into 3 cm ( 1.2 inches) cubes
2 medium sized white onions
(2 cups / 220 grams), peeled and diced into 3 cm ( 1.2 inches) cubes
4 large carrots
(2 ½ cups / 420 grams), peeled and diced into 3 cm ( 1.2 inches) cubes
6 cups
(1 ½ liters) water
2 medium sized white or savoy cabbages
(10 cups / 680 grams), roughly cut into strips
1 ½ cups (320 grams)
cooked cannellini beans
½ teaspoon
sea salt
olive oil
to taste

Steps:

In a large pot over high heat, bring the water to a boil. Once boiling, add the turnips, potatoes, onions and carrots to the pot. Decrease the heat to a simmer, add the salt and cook, covered, from 15 to 20 minutes, or until the vegetables are tender.
With the help of an immersion blender, purée all the ingredients until totally smooth - you're looking for a creamy and slightly thick broth here. Have a taste and add a bit more salt if necessary. Now, add the cabbage strips to the pot and cook for additional 5 minutes, or until the cabbage is cooked through but still holding some texture.
When the cabbage is cooked, turn off the heat and add the cooked cannelini beans to the soup.
Serve the soup in bowls and drizzle a little olive oil over each serving. Perfect along with a good slice of crusty bread.

PORTUGUESE BEAN SOUP

Portuguese Bean Soup image

A healthy, delicious and filling traditional Portuguese dish passed down from my grandmother.

Provided by PIKALA

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas

Time 2h50m

Yield 12

Number Of Ingredients 12

Ingredients

1 ham hock
1 (10 ounce) linguica sausage, sliced
1 onion, minced
2 quarts water
4 potatoes, peeled and cubed
2 celery rib, chopped
2 carrots, chopped
1 (15 ounce) can stewed tomatoes
1 (8 ounce) can tomato sauce
1 clove garlic, minced
½ head cabbage, thinly sliced
1 (15 ounce) can kidney beans

Steps:

Place ham hock, linguica, onion, and water into a Dutch oven over high heat. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 1 hour.
Remove meat from ham hock, chop, and return to soup. Stir in potatoes, celery, carrots, stewed tomatoes, tomato sauce, and garlic. Cover, and continue simmering for 1 1/2 hours, stirring occasionally.
Stir in cabbage and kidney beans, cook until the cabbage has softened, about 10 minutes.

Nutrition Facts : Calories 267.9 calories, Carbohydrate 25.6 g, Cholesterol 32.1 mg, Fat 12.9 g, Fiber 5.9 g, Protein 13.3 g, SaturatedFat 4.7 g, Sodium 581.2 mg, Sugar 4.7 g